Preparation

Set the Instant Pot to sauté mode. (I used the Instant Pot Duo 6 Quart for this recipe.) Add 1 tablespoon of oil and brown mushrooms for 3-4 minutes.

2

Remove the mushrooms. Season the chicken thighs with salt and pepper, add another tablespoon of olive oil to the inner pot, and sear chicken about 3 minutes a side then remove and set aside.

3

Add onions and garlic, and cook about 3-4 minutes.

4

Add the butter and work the brown bits off the bottom of the pot so they do not burn. Then stir in the rice and cook for 2 minutes.

5

Pour in dry white wine and simmer for 3 minutes.

6

Add in the sautéed mushrooms, chicken stock, and a 1/2 teaspoon salt and pepper, then stir. Place chicken on the top.

7

Close the lid and set to manual high pressure for 7 minutes. It will take about 7 minutes for the IP to come to pressure.

8

Once the cook time has completed, allow pressure to naturally release for 5 minutes then manually release by carefully moving the pressure valve to the “Venting” setting. The internal temperature of the chicken should be at least 165 degrees.

9

Remove the chicken from the pot and stir the cheese and parsley into the rice.